Creamy Chicken Pot Pie (Print Version)

Tender chicken and vegetables in a creamy sauce baked beneath a fluffy biscuit crust with savory herbs.

# What You'll Need:

→ For the Filling

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper

→ For the Biscuit Topping

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten for egg wash

# How to Make It:

01 - Heat oven to 400°F
02 - Melt butter in large skillet over medium heat. Add onion, carrots, and celery, cooking 6-8 minutes until softened. Stir in garlic and cook 1 minute longer.
03 - Sprinkle flour over vegetables and stir constantly for 1-2 minutes until flour is fully absorbed.
04 - Gradually whisk in chicken broth and milk, stirring constantly until mixture reaches a simmer and thickens, approximately 3-4 minutes.
05 - Add cooked chicken, peas, thyme, salt, and pepper to sauce. Remove from heat.
06 - Pour filling into 9x13-inch baking dish or large pie dish.
07 - In mixing bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter cubes using pastry blender or fingertips until mixture resembles coarse crumbs.
08 - Add buttermilk and gently stir until just combined, being careful not to overmix.
09 - Drop spoonfuls of biscuit dough evenly across filling surface. Brush tops with beaten egg for a glossy finish if desired.
10 - Bake 25-30 minutes until biscuits are golden brown and filling is bubbling at edges.
11 - Allow dish to rest 5-10 minutes before serving.

# Expert Advice:

01 -
  • It tastes like someone spent hours on it, but you'll have it ready in just over an hour.
  • The biscuit topping stays fluffy and tender instead of turning dense, because you're treating the dough like it deserves kindness, not aggression.
  • Leftovers reheat beautifully, making it one of those dishes that gets better as the week goes on.
02 -
  • Don't skip the resting time after the oven—it's when the filling firms up and the biscuits finish cooking internally, so cutting into it too early will leave you with a soupy mess.
  • If your filling seems too thick before it goes into the dish, thin it with a splash of milk, because biscuits absorb liquid as they bake and you need room for them to steam.
  • Keep your butter cold when making biscuits—if it gets warm or melts into the flour, you lose those flaky layers that make them special.
03 -
  • Make the biscuit dough while the filling simmers so everything's ready at the same time and you're not waiting around.
  • If you have a pastry blender, use it for the butter instead of your fingers—it's faster and keeps your hands from warming the butter, which is the whole point.
Return